bhakervadi

60 gms poppy seeds (khuskhus)
60 gms Sesame seeds (Til)
curry powder to taste
a small sized ball of tamarind (imli), soaked in a little water
100 gms coriander leaves (dhania patta), cut fine
240 gms gram flour (besan / chane ka atta)
oil (tel) for deep frying
120 gms wheat (gehun) up flour
100 gms grated coconut (narial)
chilli powder to taste
salt (namak) to taste
a pinch of sugar (cheeni) salt (namak)
a pinch of asafoetida

MIX together gram flour and wheat flour.
Add salt, asafoetida, 60 ml.
Hot oil and enough water.
Knead to a stiff dough.
Keep it aside.
Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
Add tamarind pulp and black masala powder and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
Seal the edges with a little water.
Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp.
Remove the bhakar wadi from oil and store in an airtight container.


Number of Servings: 1

Recipe submitted by SparkPeople user SOORASHREE.